While corn is a delicious side dish with any meal, the flavor of corn in baked goods is an easy way to step up your culinary game. Cornbread without Buttermilk is an amazing recipe to enjoy that baked corn flavor in light, chewy bread form that will have you going back for seconds.
This simple dish comes together in less than 30 minutes. The sweet flavor of the corn pairs beautifully with butter and honey to create a sweet treat that is satisfying and quick to get on the table.
What is Cornbread?
Cornbread is a quick bread dish that is rooted in Southern United States cooking. It is a true celebration of the inherent sweetness of corn. Using cornmeal is an easy way to infuse that deliciousness into the bread for a tasty side dish. For added corn flavor, you can certainly incorporate fresh corn kernels for a little extra bite in the final product.
Jump to:
- What is Cornbread?
- Why You Will Love This Cornbread without Buttermilk Recipe
- Ingredients
- Substitutions and Variations
- How to Make Cornbread without Buttermilk
- How to Store Cornbread without Buttermilk
- What Goes with Cornbread?
- Top Tip
- Frequently Asked Questions About Making Cornbread without Buttermilk
- More Recipes You Will Love
- Cornbread Without Buttermilk Recipe
This pairs deliciously with our Stove Top Chili, Roasted Butternut Squash and Garlic Soup, Turkey and Veg Soup, and as a side dish to Herb Butter Turkey (and Gravy).
Why You Will Love This Cornbread without Buttermilk Recipe
- Easy: Less than 30 minutes from start to finish means this will be on the table in no time at all.
- Tradition: While cornbread is a classic dish, our version omits the buttermilk for a fresh take on that classic.
- Comforting: The subtly sweet and buttery flavor of cornbread makes for the ultimate comfort side dish, especially served warm with a pat of butter.
- Versatile: Cornbread pairs well with a variety of dishes, from hearty chili to light salad. It can also be served at breakfast, lunch, or dinner.
- Customizable: To really make it your own, this cornbread recipe is a great base for add-ins like sliced jalapeños, honey, or grated cheese.
- Crowd-Pleaser: Traditionally served at gatherings, cornbread is a great choice for potlucks and holiday meals with loved ones.
- Budget-Friendly: With its simple and inexpensive ingredients, cornbread is a budget-friendly side dish.
Ingredients
Cornbread comes together with mainly pantry staples. Cornmeal, all-purpose flour, granulated sugar, baking soda, baking powder and sea salt are your starting point. Add some honey, butter, whole milk, vinegar and eggs and you are well on your way to a delicious side!
See the recipe card below for the exact quantities of each ingredient.
- Yellow Cornmeal: A concentrated corn flavor made from dried corn.
- All-Purpose Flour: This is a basic in baking with a finer texture than cornmeal.
- Honey: A natural sweetener that pairs beautifully with corn.
- Granulated Sugar: Adds more sweetness to the final product.
- Baking Powder: A leavening agent to give a light, fluffy texture.
- Baking Soda: Adds to the fluffy texture.
- Sea Salt: Salt helps to elevate the other flavors in your dish.
- Whole Milk: Fat helps the batter come together to make a smooth bread.
- White Vinegar: Creates air bubbles in your batter to lighten the dish as it bakes.
- Large Eggs: A binder for the batter.
- Unsalted Butter: Control your salt content while adding a buttery flavor.
For this recipe, you'll want to have on hand an 8x8 baking dish, a large mixing bowl, whisk, spatula, measuring cups and measuring spoons.
Substitutions and Variations
Love this recipe but want to make it your own? Here are some helpful ideas for you to change this Cornbread without Buttermilk.
- Blueberries: Try some delicious blueberry cornbread by adding some sweet mix-ins to the batter just before pouring into the baking dish.
- Broccoli: Add some vegetables to your batter to make a broccoli cornbread, and top it with cheese for a more savory option.
- Cheese: Make a cheesy cornbread with the addition of grated sharp cheddar or pepper jack.
- Jalapeños: Fresh or pickled jalapeños give your cornbread a spicy kick.
- Corn: Fresh, frozen or canned corn are all versatile options to add texture to your cornbread batter.
- Egg: Cornbread without eggs is possible! If you need an eggless version, you should be able to make a direct swap of the 2 eggs for ¼ cup of cornstarch mixed with 6 tablespoons of water, then add to the recipe.
- Buttermilk: If you have buttermilk on hand, use it in replacement of the milk and vinegar mixture.
- Bacon: Everything is made even more delicious with bacon. Add bacon crumbles for a smoky and salty addition to your cornbread.
- Herbs: Fresh or dried herbs like rosemary, thyme, or parsley add a fresh and fragrant twist.
How to Make Cornbread without Buttermilk
If you’ve got about half an hour, a mixing bowl and measuring spoons you are ready to get started. Combine your ingredients and get ready to bake.
Preheat oven to 425F and grease an 8x8 baking dish, or spray with non-stick cooking spray.
In a measuring cup, add milk and vinegar and set it aside for at least 5 minutes.
In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda.
Pour in milk mixture, eggs and melted butter. Mix, then add honey and incorporate.
Pour batter into your greased baking dish and bake 20 minutes.
Once cooled, cut into desired number of squares.
Hint: The most important step to making a good cornbread is mixing your batter. An overworked batter will result in a dry bread. When combining your ingredients you simply mix until everything is moist. Once that is achieved, get it in the baking dish and pop it in the oven.
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How to Store Cornbread without Buttermilk
Cornbread does not have a long shelf life at room temperature so storage is very important.
- Refrigerator: Once cooled, place in an airtight container and store for 3-4 days.
- Freezer: Allow to cool then wrap tightly in aluminum foil or plastic wrap. Freeze for up to 3 months. It is best to keep the cornbread in a single loaf, rather than slicing in advance.
- Reheating: Bring to room temperature, reheat in the microwave, and enjoy.
- Make Ahead: You can make cornbread in advance but it is important to store properly. With such a short prep and cook time, it is best made fresh and enjoyed right away.
What Goes with Cornbread?
This is a versatile dish, pairing well with many of your favorite dishes, from chili to soups and stews — the possibilities are endless! Here are some of our favorite pairings for cornbread.
- Chili: Hearty and comforting chili is perfectly complemented by the slightly sweet flavor of cornbread. Try it with our Stove Top Chili Recipe.
- Barbecue Dishes: Cornbread is a delicious vessel for soaking up extra barbecue sauce from ribs, pulled pork, to brisket.
- Fried Chicken: Crispy and savory chicken pairs well with the soft sweetness of cornbread. And if you are not in the mood for something fried, try our Chicken Thighs with Honey instead.
- Soups and Stews: Serve cornbread alongside or dipped into your favorite soup and stew recipes for the ultimate comfort meal. We love serving it with our Butternut Squash and Garlic Soup to make it a more complete meal.
- Breakfast: Serve cornbread with bacon and eggs as a delicious way to start your day.
- Honey and Jam: Cornbread is just as delicious on its own served with a simple honey drizzle or topped with your favorite flavor of fruit jam.
- Salad: Cube and toast cornbread in the oven to make homemade croutons for your salad, or serve it alongside a salad as a delicious accompaniment.
- Tex-Mex Foods: The bold and spicy flavors in dishes like tacos or chili dogs are a great pairing with cornbread.
Top Tip
If you find the center of your cornbread is sinking then it is likely underbaked. Use a toothpick to check the centre of the loaf, if the toothpick comes out without any batter on it then it is cooked.
Frequently Asked Questions About Making Cornbread without Buttermilk
Do you have questions about how to make this Cornbread without Buttermilk recipe?
Yes, cornbread can be frozen. We suggest wrapping it tightly in plastic wrap, and aluminum foil, and freezing for up to 3 months. When it comes time to use your cornbread, thaw in the refrigerator overnight, then reheat in the microwave as needed.
Eggs can be substituted with apple sauce, mashed bananas, or flaxseed meal mixed with water (just keep in mind these options may change the flavor profile). You can also replace eggs with ¼ cup of cornstarch mixed with 6 tablespoons of water.
With the use of 100% cornmeal and the omission of any flour, cornbread is naturally gluten-free.
If you prefer your cornbread on the sweeter side, add sugar, honey, or maple syrup to taste.
It may be lacking enough binding agent like egg, butter, or oil. If it is overbaked, this can also result in an overly dry and crumbly texture.
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Cornbread Without Buttermilk Recipe
Equipment
- Large Mixing Bowl
- Measuring Cups and Spoons
- 8x8 Baking Dish
- Whisk
- Spatula
Ingredients
- 1 ½ cups whole milk
- 4 tsps white vinegar
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ tablespoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 2 eggs, large
- ½ stick butter unsalted, melted and slightly cooled
- ¼ cup honey
Instructions
- Preheat oven to 425F and grease an 8x8 baking dish, or spray with non-stick cooking spray.
- In a measuring cup, add milk and vinegar and set it aside for at least 5 minutes.
- In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda.
- Pour in milk mixture, eggs and melted butter. Mix, then add honey and incorporate.
- Pour batter into your greased baking dish and bake 20 minutes.
- Once cooled, cut into desired number of squares.
Notes
- It is important to allow your milk and vinegar to sit for at least 5 minutes, but 10 is ideal.
- Consider folding in fresh or canned corn kernels, freshly grated sharp cheese, or jalapeños for a bit of heat. A tablespoon or two of honey can also enhance the sweetness of cornbread.
- Any leftover cornbread can be stored in an airtight container and refrigerated for up to 4 days. It can also be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 3 months.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
kimberly Garrido says
I love that this recipe comes together in less than 6 steps. I am totally trying this!
Eva Filer says
Enjoy it. Such an easy one.
Eva Filer says
This recipe is perfect as a side for many other dishes but I love it on its own with some butter and honey!
Nicole says
One of the best cornbread recipes I've had! Love that it's made without buttermilk, too.
Eva Filer says
We are so thrilled to hear you love it. It sure can be much easier if you do not have it in the house. Thanks for the feedback, Nicole!